Strawberry Goat Cheese Salad

Juicy strawberries nestled among vibrant greens, paired with creamy goat cheese, make for a delightful dish that’s both fresh and satisfying. This Strawberry Goat Cheese Salad takes just 15 minutes to prepare, making it an ideal choice for a light lunch or a stunning side for dinner. Its combination of flavors and textures works beautifully to elevate any meal.

This recipe is perfect for those warm sunny days when you crave a refreshing dish. It’s also an excellent option for gatherings or special occasions, providing a bright burst of color on any table. If you’re pressed for time, the salad can be made ahead of time, and the dressing can be stored separately to keep the ingredients crisp.

Why You’ll Love This Recipe

• The creamy goat cheese adds a delightful richness to the salad.
• Fresh strawberries deliver a perfect balance of sweetness and acidity.
• The crunchy pecans provide an enjoyable texture contrast.
• This dish can be prepared in under 15 minutes.

What You’ll Need

Gather these ingredients to make this delectable salad.

For the Salad

• 150 g arugula (4-5 handfuls)
• 2 cups chopped strawberries
• 1 medium red onion, halved and sliced root to stem
• ½ large cucumber, diced
• 1 avocado, diced
• 100 g soft goat cheese, crumbled
• Small handful fresh basil, chopped (optional)
• 1 cup pecans, raw or toasted (optional)

For the Dressing

• ¼ cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp dijon mustard (optional)
• ¼ tsp fine sea salt
• ¼ tsp black pepper
• ¼ tsp chili flakes (or more to taste)

Consider using walnuts instead of pecans for an alternative flavor.

Substitutions & Swaps

• Use spinach instead of arugula.
• Swap goat cheese for feta or ricotta.
• Substitute the maple syrup with honey.
• Use red wine vinegar if balsamic is unavailable.

How to Make It

Follow these simple steps to create your salad.

Prepare the Salad

Combine the arugula, strawberries, red onion, cucumber, avocado, goat cheese, basil, and pecans in a large bowl. Ensure all the ingredients are fresh for the best taste.

Make the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, sea salt, black pepper, and chili flakes until well blended.

Dress the Salad

Drizzle the dressing over the salad and toss gently to combine, ensuring that all the ingredients are coated evenly with the dressing.

How to Store It

Fridge: Store for up to 2 days in an airtight container.
Freezer: No, leafy greens don’t freeze well.
Reheat: Not applicable; serve chilled or at room temperature.

Tips for Best Results

• Use ripe avocados for the best creaminess in the salad.
• Toast the pecans briefly for enhanced flavor and crunch.
• Prepare the dressing in advance for easier assembly.
• Adjust the chili flakes based on your heat preference.

Serving Suggestions

• Serve as a side dish for grilled chicken or fish.
• Pair it with a crisp white wine for a light lunch.
• Present it at a summer picnic or garden party.